Sufra Dayma:

Rollini Pasta with sun-dried Tomatoes

By Moushira Abdel-Malek

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Serves 4

Ingredients:

500 gms Rollini pasta

500 gms eggplant (cut into 2 cm cubes)

1 cup sun-dried tomatoes (chopped, drained)

1/4 cup balsamic vinegar

1 tbsp Dijon mustard

1/4 cup fresh basil leaves (chopped)

1/3 cup extra virgin olive oil

Salt + pepper

Method:

Preheat oven to 200 degrees. Place eggplant onto a baking tray. Drizzle with 2 tablespoonfuls of oil. Season and roast for 30 minutes, or until tender. Cook pasta in boiling water until tender. Drain, reserving 2 tablespoonfuls of cooking water. Return pasta and water to pan. Whisk vinegar, mustard, remaining oil, with salt and pepper, in a jug to combine, or in a top screw jar. Add eggplant, dressing, tomatoes and basil to pasta. Toss over very low heat until well combined and serve.

N. B.: You can add half a teaspoonful of crushed garlic to this recipe (optional) added to the dressing.